Ep 3. Generations of Smoke

In season 6 episode 3 of Man, Fire, Food, titled "Generations of Smoke," viewers are taken on a journey to explore the rich history and traditions of smoking meat. Host Roger Mooking travels to various locations across the United States, meeting with families and artisans who have practiced the art of smoking for generations.

The episode begins with a visit to a family-run smokehouse in Kentucky, where Roger learns about the unique techniques used to smoke the town's famous barbecue. From there, he explores the rich history of Native American smoking tradition in the Pacific Northwest, visiting a local tribe to witness their traditional salmon smoking methods.

Next, Roger travels to the deep south to meet a family who has been perfecting their smoking techniques for over 150 years. They share their secrets for creating the perfect smoked ham, using a combination of fire, wood, and time.

The episode also covers the growing trend of smoking cheese, as Roger visits a Wisconsin dairy farm to learn about the process of smoking Gouda and other types of cheese.

Finally, Roger returns to his own backyard to put his newfound knowledge to the test, smoking a variety of meats and cheeses in his custom-built smoker.

Throughout the episode, viewers are treated to stunning footage of smoking techniques and mouth-watering shots of smoked meats and cheeses. "Generations of Smoke" offers a fascinating look at the history and art of smoking, sure to satisfy any foodie or barbecue enthusiast.